Short communication: Space allocation in intensive Mediterranean buffalo production influences the profile of functional biomolecules in milk and dairy products

The aim of the present study was to determine if space allocation influenced the concentration of biomolecules in buffalo milk and dairy products. Intensively housed buffaloes (n = 96) were randomly assigned to 2 groups according to days in milk, parity, and milk yield: group S10 had a space allocation of 10 m² per buffalo and group S15 had a space allocation of 15 m² per buffalo. Individual milk yield was recorded daily. Twice a month, a bulk milk sample was collected for each group, as well as whey, ricotta, and mozzarella cheese, to assess cheese yield and to conduct HPLC-electrospray ionization-tandem mass spectrometry, milk antioxidant activity, and cell viability analyses. We tested milk extracts from the 2 groups in vitro to evaluate their efficacy in counteracting endothelial oxidative damage induced by high glucose. We evaluated reproductive function in 28 buffaloes from each group using the Ovsynch-timed artificial insemination program. We observed no differences in milk quantity or quality in terms of fat, protein, or lactose, and reproductive function did not differ between the 2 groups. Compared with group S10, group S15 had higher concentrations of carnitine (56.7 ± 1.1 vs. 39.8 ± 0.7 mg/L in milk and 40.9 ± 0.8 vs. 31.7 ± 0.7 mg/L in whey), acetyl-l-carnitine (51.9 ± 0.3 vs. 39.7 ± 0.7 mg/L in milk and 41.1 ± 1.7 vs. 28.7 ± 2.6 mg/L in whey), propionyl-l-carnitine (34.8 ± 1.0 vs. 21.0 ± 0.9 mg/L in milk and 26.9 ± 0.8 vs. 17.6 ± 1.2 mg/L in whey), glycine betaine (23.1 ± 1.9 vs. 13.5 ± 1.6 mg/L in milk and 10.7 ± 0.4 vs. 7.9 ± 0.5 mg/L in whey), and δ-valerobetaine (24.2 ± 0.5 vs. 16.7 ± 0.5 mg/L in milk and 22.0 ± 0.9 vs. 15.5 ± 0.7 mg/L in whey). Group S15 also had higher total antioxidant activity than group S10 (56.7 ± 1.9 vs. 46.4 ± 1.13 mM Trolox equivalents). Co-incubation of high-glucose-treated endothelial cells with milk extracts from group S15 improved cell viability compared with cells treated with high glucose only; it also reduced intracellular lipid peroxidation (144.3 ± 0.4 vs. 177.5 ± 1.9%), reactive oxygen species (141.3 ± 0.9 vs. 189.3 ± 4.7 optical density units), and cytokine release (tumor necrosis factor-α, IL-1β, IL-6). Greater space allocation was associated with higher levels of biomolecules in buffalo milk. This could have been the result of improved welfare in buffaloes that were allocated more space.     

Alternative Methods to SO2 for Microbiological Stabilization of Wine

The use of sulfur dioxide (SO₂) as wine additive is able to ensure both antioxidant protection and microbiological stability. In spite of these undeniable advantages, in the last two decades the presence of SO₂ in wine has raised concerns about potential adverse clinical effects in sensitive individuals. The winemaking industry has followed the general trend towards the reduction of SO₂ concentrations in food, by expressing at the same time the need for alternative control methods allowing reduction or even elimination of SO_2. In the light of this, research has been strongly oriented toward the study of alternatives to the use of SO₂ in wine. Most of the studies have focused on methods able to replace the antimicrobial activity of SO₂. This review article gives a comprehensive overview of the current state‐of‐the‐art about the chemical additives and the innovative physical techniques that have been proposed for this purpose. After a focus on the chemistry and properties of SO₂ in wine_, as well as on wine spoilage and on the conventional methods used for the microbiological stabilization of wine, recent advances on alternative methods proposed to replace the antimicrobial activity of SO₂ in winemaking are presented and discussed. Even though many of the alternatives to SO₂ showed good efficacy, nowadays no other physical technique or additive can deliver the efficacy and broad spectrum of action as SO₂ (both antioxidant and antimicrobial), therefore the alternative methods should be considered a complement to SO₂ in low‐sulfite winemaking, rather than being seen as its substitutes.     

Evaluation of the effect of processing on cocoa polyphenols: antiradical activity,anthocyanins and procyanidins profiling from raw beans to chocolate

The content and composition of anthocyanins and procyanidins in fermented cocoa beans (from different geographic origins: Ecuador, Cameroon, Ivory Coast, Ghana and Nigeria), roasted nibs, cocoa mass and chocolate were determined, beside the determination of the total antiradical capacity. Concerning geographic origin, cocoa beans and processed products from Ecuador showed the highest levels of anthocyanins, followed by Nigeria and Cameroon. Generally, as cocoa beans were further processed, the levels of anthocyanins and flavan‐3‐ols decreased. The largest observed losses of phenolics occurred during roasting. A progressive decreasing trend in polyphenol concentration was observed in the other processed samples as well. Despite the original content of polyphenols in raw cocoa beans, technological processes imply a significant impact on cocoa quality, confirming the need of specific optimisation to obtain high value chocolate.     

Isolation and catalytic actions of polyphenoloxidase from sunflower seeds (Helianthus annuus)

In the last few decades, biotechnological applications of phenoloxidase enzymes have become an area of significant interest. In this study, sunflower seeds, seedlings and defatted mill cake were investigated as possible plant source of polyphenoloxidase (PPO). Noticeable variation of chlorogenic acid concentration in each raw material has undoubtedly proven that only sunflower seedlings have significant amounts of active PPO. The activity of the enzymes was assessed by measuring the molar decrease of caffeic acid. Isolated protein powders from each raw material confirmed the presence of PPO only in the seedlings. Catalytic action of the PPO of seedlings was compared to that of the commercial laccase from Trametes versicolor. Sunflower PPO was selectively active on caffeic and chlorogenic acids, less active on ferulic acid and not active on mono-phenols and gallic acid. Conversely, laccase was highly active on all the assessed phenols. PPO activity was good in a large range of pH (4–8), whilst it was approximately halved in solutions containing 35% ethyl alcohol (v/v), 500 mg L⁻¹ citric acid and finally 200 mg L⁻¹ sulphur dioxide. In conclusion, sunflower seedlings can be considered a potential and interesting plant source of PPO. Sunflower PPO could be used to oxidise selectively o-diphenols, for example in alcoholic and nonalcoholic beverages.     

Effects of olive paste fast preheating on the quality of extra virgin olive oil during storage

The olive paste obtained after crushing was fast preheated under different time/temperature conditions and then malaxed in an industrial oil mill (600 kg Frantoio/Leccino olive blend). Legal parameters (peroxides, free acidity and sensory panel), oil yield, total phenolic content, oxidative stability and phenolic profile were monitored during 12 months of storage of the virgin olive oil (VOO) kept in closed bottles in the dark. A fast preheating not longer than 72 s at 38 °C without malaxation lead to an extra VOO with a shelf-life of at least 12-months, similarly to the traditional EVOO obtained with malaxation. A fast preheating not longer than 72 s at 38 °C followed by 10 min malaxation lead to an EVOO with a ‘mild’ sensory profile and a shelf life of at least 12-months. Thus, the use of a specific designed fast preheater instead or before (a shortened) malaxation allows to obtain an EVOO with a low bitter/pungent attribute from olives which are rich of (sometimes unpleasant) phenolic compounds with the aim to meet the preference of targeted groups of consumers. Time and temperature of fast preheating are the critical parameters of the process.